You walk in the door at 5:30 p.m. Your highly lovable but also highly energetic kids are happy to see you and ready to be entertained. Your spouse stares at your hands, which are holding nothing but your briefcase. “Did you remember to stop at the grocery store and pick up the salad for the neighborhood block party?”
Depending on your day, a blank stare or expletive-laced outburst could follow. Which will it be?
How about a different option altogether in the form of whipping up this quick chickpea salad as blogger and cookbook author Michael Natkin did when faced with a very similar scenario which inspired a very similar recipe. He shared both in his lovely cookbook Herbivoracious.”Born out of desperation” is how he put it.
The desperation (so to speak) I typically face when wanting to create a quick meal is having something I can prepare relatively quickly that is also relatively healthy. I think this quick chickpea salad fits the bill. And because it is a salad, you can do pretty much anything you want with it.
Add a can of black beans in place of one can of chickpeas. Not a fan of peppers or sundried tomatoes? Add olives or artichoke hearts or sunflower seeds. Like the overall idea of this salad but loathe chickpeas? Toss in cooked quinoa or couscous instead.
Nakin suggests using fresh tarragon, dill, or mint in place of a handful of basil. I did not use basil at all because I wanted the leftovers to keep for lunch. No matter how you toss it, I am sure you can’t go wrong. Enjoy!
Ten-Minute Chickpea Salad
Yield 8 servings
For the Salad
2, 15-ounce cans chickpeas, rinsed and drained
1 garlic clove, minced
1 cup red onion, diced (about 1/2 onion)
1 cup English cucumber, chopped
1 red or yellow bell pepper
1 cup crumbled Feta cheese
1/2 cup sundried tomatoes
For the Dressing
3 tablespoons lemon juice
1/4 cup extra virgin olive oil
salt and pepper, to taste
- Stir together all of the salad ingredients in a large bowl.
- Immediately before serving, stir together the lemon juice and the olive oil and pour over the salad.
- Stir to coat and season with salt and pepper to taste.
If desired, roast the fresh bell pepper over dry heat before adding it to the salad. Do this by heating a cast iron skillet over medium-high heat and then adding the whole pepper. Roll the pepper from side to side every few minutes or so until nicely charred. Once cool enough to handle, chop, seed and add it to the salad.